Cooking in Landscapeshttps://cookinginlandscapes.com
Vegetarian and fish recipes for hikersTue, 03 Dec 2013 16:57:11 +0000en
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1 http://wordpress.com/https://secure.gravatar.com/blavatar/43312e38f283a9c382fd541b318de3fd?s=96&d=https%3A%2F%2Fs0.wp.com%2Fi%2Fbuttonw-com.pngCooking in Landscapeshttps://cookinginlandscapes.com
Crumbled Apple Piehttps://cookinginlandscapes.com/2012/07/10/crumbled_apple_pie/
https://cookinginlandscapes.com/2012/07/10/crumbled_apple_pie/#respondTue, 10 Jul 2012 18:14:56 +0000http://cookinginlandscapes.com/?p=255Continue reading →]]>Classic among hikers, with many variations. Dessert or a midnight snack. Wonderful with Hikers’ Hot Chocolate – and even better with some vanilla sauce (ready made ones in the stores weigh a lot, make your own with the White Pudding recipe).

Ingredients for two:

60 g dry apple pieces

55 g rolled oats (NOT those that are fast to cook, NOT instant porridge)

10 g fructose

10 g brown sugar

5 g vanilla sugar (if no sauce)

cinnamon

45 g butter (c. 3 tablespoons)

Weight: 185 g
Need of water: < 1 dl clean water

How to make it:

Soak the apples in a tiny amount of water until softer (15 min or something).

Melt the butter on a frying pan.

Mix oats and sugars with the butter and roast few minutes, until little crispy. Keep stirring all the time, it burns easily.

Add the apples and cinnamon.

Feast directly from the frying pan or serve it beautifully with some vanilla sauce and hot chocolate.

]]>https://cookinginlandscapes.com/2012/07/10/crumbled_apple_pie/feed/0virentoCrumbled Apple PieWarm Eggplant “Salad”https://cookinginlandscapes.com/2012/07/10/eggplantsalad/
https://cookinginlandscapes.com/2012/07/10/eggplantsalad/#respondTue, 10 Jul 2012 15:05:11 +0000http://cookinginlandscapes.com/?p=246Continue reading →]]>Traditional salad this is not – a warm salad is what I had in mind. Rich in flavor, great lunch. I’ve made this at home several times too. The first wilderness version was prepared in July 2012 at the Lemmenjoki National Park nex to the Ravadasköngäs waterfall.

black pepper, paprika powder, parsley (and salt if you don’t use feta) AND also some jeera and mint if you wish to add an arabic touch to the dish

30-50 g dry, low fat feta (great also without)

30 g pinenuts

10 g olive oil (about 10 ml)

Weight: 215-245 g
Water: about 7 dl

How to make it:

Rehydrate the feta separately from other ingredients. It takes quite a long time, make sure the inner parts are also rehydrated before cooking it.

Rehydrate the eggplant, onions, tomatoes and paprikas.

Roast the pinenuts lightly.

Cook quinoa until half done.

Add the soaked vegetables (you can add the eggplan already earlier in case you didn’t steam it well before the dehydration) and cook until quinoa is soft enough – don’t make porridge, leave something to bite.

Add soaked feta, sherry tomato slices and spices. Heat up for few minutes.

Add oil and decorate the dish with roasted pinenuts. You can serve the warm eggplant salad with wild herbs and hummus sandwiches.

]]>https://cookinginlandscapes.com/2012/07/10/eggplantsalad/feed/0River view at the Lemmenjoki National ParkvirentoMaking some eggplant saladWarm Eggplant SaladBlack Chanterelle (Reindeer) Souphttps://cookinginlandscapes.com/2011/09/05/blackchanterellesoup/
https://cookinginlandscapes.com/2011/09/05/blackchanterellesoup/#respondMon, 05 Sep 2011 19:17:39 +0000http://cookinginlandscapes.com/?p=224Continue reading →]]>This soup was supposed to be a festive starter – well it turned out to be lunch one day at the campsite. It’s not a large portion, but at that moment it was enough – at least for my friend who enjoyed the reindeer version. This soup can be prepared all vegetarian, or with reindeer, or half and half.

Ingredients:

8g dry (summer) onions

8 g dry soup vegetables (makes the bouillon)

5 g dry zucchini

10 g dry black chanterelle

20 g light soya groats or flakes

25-50 dry reindeer (optional)

10 g oil or butter

50 g butter cheese (with garlic&herbs flavour)

salt, black pepper, parsley, marjoram, tarragon and 1 bay leaf

Weight: 111-160 gWater: about one liter

How to make it:

Rehydrate all dry ingredients in a small amount of water.

Put them in a pan and steam the remaining water out.

Add oil or butter and fry lightly.

Add water and spices, bring it to the boil. (If you have time, take a break and allow the soup to wait a while – this makes the taste more intensive. Eventually) cook the soup ready.

Add cheese and let the soup melt into your mouth.

]]>https://cookinginlandscapes.com/2011/09/05/blackchanterellesoup/feed/0Reindeers at PallasvirentoBlack Chanterelle SoupBlack Chanterelle Reindeer SoupCashew Millet Porridgehttps://cookinginlandscapes.com/2011/09/04/cashew-millet-porridge/
https://cookinginlandscapes.com/2011/09/04/cashew-millet-porridge/#respondSun, 04 Sep 2011 15:18:33 +0000http://cookinginlandscapes.com/?p=218Continue reading →]]>It is of course a matter of taste, but I think millet porridge is better than rice porridge. It’s more nutritious too. This is quite a heavy portion. You can make it lighter by replacing figs with dry apples (less will do).

Cashew-millet porridge can be eaten raw or hot. Thus this is a good recipe for emergencies when you might have lost your matchbox or run out of gas.

Ingredients:

How to make it:

Mix everything except the berry soup with 1 dl cold clean water in a pot. Add 4 dl boiling water and stir well. Boil it for 1-2 min.

Put the berry soup mixture in a cup and add 0,5 dl boiling water. Mix into a jam.

Pour the white pudding in two mugs and decorate it with the jam (or berry soup).

]]>https://cookinginlandscapes.com/2011/09/04/white-pudding/feed/1Stones in water, HarrijärvivirentoWhite PuddingBread Pancakeshttps://cookinginlandscapes.com/2011/09/04/bread-pancakes/
https://cookinginlandscapes.com/2011/09/04/bread-pancakes/#respondSun, 04 Sep 2011 14:24:48 +0000http://cookinginlandscapes.com/?p=204Continue reading →]]>Poor Knights – that’s the name of this dish in Finnish. Few pieces of almost fresh bread left over from the bus ride to the wilderness – ingredients of a luxurious breakfast. This is suitable also for weekend trips, or Sundays in your garden (then add some whipped cream as well and you’ll have “rich soldiers”).

Ingredients for two people:

4 pieces of white kind of fresh bread (eg. 100% oat)

20-30 g dry egg (or two fresh ones)

spoonful of milk powder, if available

30 g Blueberry-rasberry soup ingredients (cup-a-soup)

c. 15 g butter

Weight: 210-300 gWater: 2-2,5 dl

How to make it:

Rehydrate the egg in clean water (1-1,5 dl), add milk powder and stir well. Soak the bread in it until it gets soft (10-30 min).

Boil 1 dl water and make jam ouf of the soup ingredients.

Fry the bread in butter on a pan.

Enjoy pancakes with the jam!

]]>https://cookinginlandscapes.com/2011/09/04/bread-pancakes/feed/0virentoMaking breadpancakesBreadpancakes with jamThai Pike with ricehttps://cookinginlandscapes.com/2011/08/11/thai-pike-with-rice/
https://cookinginlandscapes.com/2011/08/11/thai-pike-with-rice/#respondThu, 11 Aug 2011 21:01:26 +0000http://cookinginlandscapes.com/?p=198Continue reading →]]>Pike is not my favourite fish. But I tend to get them quite often. So many good pike recipes are needed. My three favourite ones are Garlic-shrimp-pike-soup, Pike in a Curry Sauce and Thai Pike. If you get a better fish than Pike, there are even more delicious things to do with it (eg. Sushi, Sashimi, Pickeled Raw Fish).

Pike doesn’t turn into a salmon with this recipe. But the recipe goes well with salmon too.

Ingredients for two:

about 350 g fresh fish files (eg. half of a pike, don’t use too large one, small ones taste better)

1 dry stem of lemon grass

1 dry red chili pepper (without the seeds)

6 g dry onion

a little bit of dry garlic ships (or one fresh clove)

1 dry stem of (thai) basilica

11 g dry champignons / shiitake

4 g dry mixed vegetable chips

15 ml thai fish sauce (note, this has a lot of salt)

30 ml lime juice (pack this is the same 5 cl plastic bottle with the fish sauce)

10 g vegetable oil

7 ml sugar

2 ml white pepper

125 g whole grain rice (10 min cooking time)

touch of salt

Weight: c. 210 g Water: < 5 dl

Step-by-step-instructions:

Clean the fish and cut it in file pieces. If you plan to cook a bit later, put the fish in pot with the spices and keep it cold (if this takes over night, add a touch of salt).

Rehydrate the dry champignons, onions, lemon grass and vegetables for at least 30 min in a small amount of clean water.

Put the spices (scrape and shake them off the fish if you put them there first) on a frying pan with the vegetables and champignons and the remaining liquids. Bring to boil and add oil. Let it waite a while.

Cook the rice.

Add the fish on the frying pan. Cook few minutes with the rest of the incredients, turn the fish around, cook few minutes more.

Warm up the rice if it’s cold by now.

Dish out and enjoy!

]]>https://cookinginlandscapes.com/2011/08/11/thai-pike-with-rice/feed/0Lake at the Käsivarsi wilderness areavirentoThai pike incredientsThai pike sauceThai PikeRussian Buckwheat Porridgehttps://cookinginlandscapes.com/2011/08/11/russian-buckwheat-porridge/
https://cookinginlandscapes.com/2011/08/11/russian-buckwheat-porridge/#commentsThu, 11 Aug 2011 12:23:07 +0000http://cookinginlandscapes.com/?p=169Continue reading →]]>One day I was visiting a russian friend of mine who lives in Berlin. For breakfast she made buckwheat porridge. At first I didn’t even want to taste it as I assumed that I don’t like buckwheat. Surprisingly whole grain buckwheat appeared to be quite different from buckwheat flakes – totally different. I fall in love with this porridge.

The portion looks smaller than what it feels in your stomach. Structurewise it stays grainy.

]]>https://cookinginlandscapes.com/2011/08/11/russian-buckwheat-porridge/feed/1Rocks and water at PallasvirentoBuckwheat porridge with milkInstant Oatmeal – Classic Hiking Porridgehttps://cookinginlandscapes.com/2011/08/11/instant-oatmeal/
https://cookinginlandscapes.com/2011/08/11/instant-oatmeal/#respondThu, 11 Aug 2011 11:51:52 +0000http://cookinginlandscapes.com/?p=161Continue reading →]]>This is my most common hiking breakfast as it is fast and easy – and not much dishes to do afterwards. If you stay all day at the camp site or fishing, 70 g oatmeal is most likely enough. To begin longer walks, I’d recommend 100g or some quinoa based porridges.

Ingredients for two:

70-100 g oatmeal (1 min cooking time)

10 g soya flour or buck wheat bran (c. 1 T.)

15 g variety of seeds (eg. hamp, cia, sunflour or pumpkin seeds)

30 g dry berries or fruit (or berry cup-a-soup)

15 g butter, if you have some (c. 1 T.)

some salt

and 18 g dry milk, if you have some (c. 2 T.)

Weight: 125-188 gWater: 5-7 dl (+ 1-4 dl to make milk or berry soup)

How-to-make it:

Devide the porridge ingredients on two plates. Pour boiling water (2,5-3,5 dl per plate) over it and stir well. Add butter.

Serve the porridge with milk or berry soup: Mix dry milk with 2 dl of cold clean water. OR mix the cup-a-soup with 1-2 dl boiling water and make jam or soup with the porridge.

Enjoy your porridge before it gets cold.

]]>https://cookinginlandscapes.com/2011/08/11/instant-oatmeal/feed/0Instant BreakfastvirentoCoffee and oatmealPickled Raw Fishhttps://cookinginlandscapes.com/2011/07/21/gravlax/
https://cookinginlandscapes.com/2011/07/21/gravlax/#respondThu, 21 Jul 2011 21:04:44 +0000http://cookinginlandscapes.com/?p=149Continue reading →]]>The best way to enjoy a good fish – the next day

1 cutting board (and a baking paper underneath it to expand the ”table”)

1 sharp knive

How to make it:

Scale the fish and gut it. Clean it well. Cut the fish into large file pieces – match the size and shape of the container. Keep the skin on it.

Put salt on the fish pieces as much as stays on them (both sides). Add other spices (not on the skin side). Sugar makes the fish soft, amount is up to your taste.

Put a fish piece in the container skin down. Put an other piece on top of it so that the thicker part is on top of the thinner part of the other piece. If the container doesn’t get full, put a baking paper over the last piece and somekind of weight.

Keep it in a cold, fridge temperature for 12-24 hours. Rotate the container occasionally.

Before eating the fish, skratch all the spieces off. Cut very thin slices and remove them from the skin. Thin parts of the fish will be ready first.